Provencal Beef Stew

Ingredients

• 2 pounds (900g) beef stew meat, cut into chunks 2 pounds (900g) beef stew meat, cut into chunks
• 2 cups (480ml) red wine 2 cups (480ml) red wine
• 2 tablespoons olive oil 2 tablespoons olive oil
• 4 cloves garlic, minced 4 cloves garlic, minced
• 1 onion, chopped 1 onion, chopped
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 2 cups (480ml) beef broth 2 cups (480ml) beef broth
• 2 sprigs fresh thyme 2 sprigs fresh thyme
• 2 sprigs fresh rosemary 2 sprigs fresh rosemary
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 18g, 6g
• Carbohydrates (total, sugars): 8g, 3g
• Protein: 55g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the beef chunks and red wine. Let it marinate for at least 2 hours or overnight in the refrigerator.
2. 2.
   Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Remove the beef from the marinade, reserving the wine, and pat it dry with paper towels.
3. 3.
   Add the beef to the pot and brown it on all sides. Remove the beef from the pot and set it aside.
4. 4.
   In the same pot, add the minced garlic and chopped onion. Sauté until the onion becomes translucent and the garlic is fragrant.
5. 5.
   Stir in the tomato paste and cook for another minute.
6. 6.
   Return the beef to the pot and pour in the reserved marinade and beef broth. Add the thyme and rosemary sprigs.
7. 7.
   Season with salt and pepper to taste. Bring the mixture to a boil, then reduce the heat to low and cover the pot.
8. 8.
   Simmer the stew for 2-3 hours, or until the beef is tender and the flavors have melded together.
9. 9.
   Remove the thyme and rosemary sprigs before serving. Adjust the seasoning if needed.

Treat your ingredients with care...

• Red wine — Choose a full-bodied red wine such as Cabernet Sauvignon or Syrah for the best flavor.
• Fresh thyme and rosemary — If you don't have fresh herbs, you can use dried herbs instead. Use 1 teaspoon of dried thyme and 1/2 teaspoon of dried rosemary.

Tips & Tricks

• For an extra depth of flavor, add a splash of cognac or brandy to the stew before simmering.
• If you prefer a thicker sauce, you can mix 1 tablespoon of cornstarch with 2 tablespoons of water and stir it into the stew during the last 10 minutes of cooking.
• Leftovers taste even better the next day as the flavors continue to develop. Store them in the refrigerator for up to 3 days.

Serving advice

Serve the Provencal Beef Stew hot in deep bowls. Garnish with fresh parsley for a pop of color. Accompany it with crusty bread or creamy mashed potatoes to soak up the delicious sauce.

Presentation advice

To elevate the presentation, place a sprig of fresh thyme or rosemary on top of each serving. Serve the stew in rustic ceramic bowls for a touch of Provencal charm.